Preheat oven to 375 degrees F
To make cookie dust combine almonds, flour, sugar and cookies in food processor and process until fine crumbs form. Keeps in refrigerator for up to 6 months.
For the cream cheese mixture place cream cheese, goat cheese, powdered sugar, vanilla and egg in a medium bowl and mix with a hand mixer until light and fluffy and set aside.
In a medium mixing bowl combine peaches, sugar, vanilla and 1/2 cup cookie dust.
Lay out 6 large sheets of readymade phyllo pastry. Brush with pastry brush melted butter in between each layer and lay flat onto baking sheet and sprinkle with 1/2 cup cookie dust.
Spoon cream cheese mixture in a long even shape down topside of phyllo leaving 2 inches on top and on either side. Top with peaches and roll the phyllo sheets over like a jellyroll, finish with seam side down. Brush top with melted butter, cut slits at an angle with sharp knife 2 inches apart to let the steam out. Dust with 2 tablespoon of sugar.
Bake strudel in middle of oven until golden brown and crisp, 25 to 30 minutes. Transfer to a rack and cool. Dust with confectioner sugar and serve with vanilla or peach ice cream.